Preheat oven broiler and position rack about 6–8″ from heat source.

Using kitchen shears, butterfly lobster tails: cut down the top shell, loosen meat, and lift it to rest atop the shell. Season lightly with salt, pepper, and optional paprika.

Divide half the butter (2 Tbsp for each tail) into pats and place on top of meat.

Broil 6–10 minutes until lobster meat is opaque and firm—not overcooked.

While broiling, melt the remaining butter in a skillet over medium-low heat. Sauté garlic 30 seconds until fragrant. Stir in lemon juice, cream, and Parmesan. Simmer 2–3 minutes until sauce thickens slightly. Season with salt and pepper.

Remove lobster tails, transfer to serving platter. Spoon warm garlic-butter cream sauce over each tail. Garnish with fresh parsley and lemon wedges.

Serve immediately, pairing with rice, pasta, or crusty bread to soak up the luxurious sauce.